The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes

I've always been interested in Korean food even though I'm not Korean myself, so I bought this book to give Korean cooking a try. I've had about ten recipes from this book, including some barbecue dishes, the eggplant, spinach, and bean sprout side dishes, and the kimchi stew. I've also read a few of the other reviews saying that the food here isn't truly authentic Korean food. Even so, I'll put my take on this. Pros: The beef barbecue dishes are absolutely wondrous! The first time I ever had it was when a friend's mom (from Korea) made the same recipe, and the recipe in this book was an exact replica! I remember falling in love with the dish when I had it back then, and I had the same feeling when I made this for myself. For others who want to try this, make sure you leave the beef in the marinade overnight, as the beef will be packed with flavor the next day. Also, it doesn't say in the book, but I also used LA style ribs (called kalbi). They're cut into medium-thin slices across the bone, not along the bone, and somehow I found the beef packs more flavor from the marinade that way. You can find this in Korean groceries, or if you don't live near one, ask your local butcher to slice the meat through 3 bone ribs into 1/2 inch slices. Also, although I didn't find the bean sprout dishes to have as much flavor as I expected, the spinach and eggplant side dishes were wonderful! I never had the original, but I found them delicious nonetheless. Also, the seafood porridge really hit the spot! It's my backup when I'm too lazy to make breakfast in the morning, I make it the night before and heat it up the next morning. Cons: I've had to make minor adjustments with the sesame oil amounts in many recipes since I haven't been able to find dark sesame oil, and I also had to make some minor adjustments with some other basic ingredients in order to make some dishes more flavorful, but you can easily change the amount of spices to fit your tastes. Also, the kimchi stew didn't taste as flavorful as the kimchi stews I've had in Korea when I visited a few summers ago, and the meat wasn't cooked to how I liked when I followed the recipe, so in the end I cooked the meat separately before adding it to the stew. Nevertheless for those who cannot handle a lot of spicy flavors this should suit your palette anyway. Also, there are some iconic Korean recipes that aren't in this book, such as spicy rice cakes (ddeokbokki), kalguksu (a kind of noodle soup), and ddeokguk (rice cake soup), so I was a little sad since those three recipes are some of my favorite Korean dishes. In the meantime, I'm going to try a few more recipes from this book, and I can definitely say it's a wonderful introduction to cooking your own Korean food.

One reviewer recently mentioned that her biggest complaint was that this book didn't have more traditional recipes. Having grown up on Korean food, I don't fully disagree with her opinion, however, there are several "traditional" recipes to satisfy any Korean, and in addition, there are several other recipes that I found to be a wonderful compliment to modern Korean cuisine. While some of these recipes are not common or "traditional," they do show the wide variety of styles that are found in Korean cooking today! These recipes do, in my opinion, retain the "traditional" foundations of Korean cooking, especially with regards to flavor, and they simply take things a step further by adding some modern dishes, such as Korean style hot wings, etc. Also keep in mind that there are regional variations to Korean food, and the recipes in this book reflect this as well. If you are looking for only true "traditional" Korean cuisine, then you might be better off looking for a book that provides you recipes based on Korean Court dishes... Otherwise, this book is absolutely wonderful with delicious, easy to make recipes, unlike traditional Korean Court dishes which are often very labor intensive! I highly recommend this book to anyone who has an interest in Korean cuisine, especially to beginners of Korean cooking. As I previously mentioned, the recipes are quite simple with ingredients that are easy to find, and it also does a good job covering the core basics of Korean cuisine, especially the sauces!! I really applaud the creators for also being different by adding some recipes that highlight the diversity of true Korean cuisine today!

amazing! everything tastes great!

Now that Americans have discovered Korean culture and cuisine, westerners are rushing to cash in on the craze, as always adopting others' practices as their own. In some cases, the results are crass commercialism, along the order of appropriating items during the colonial period, when overall culture was rejected in favor of the bits and pieces that could be made western and marketed without the pesky need for respect or authenticity. In this case, "The Korean Table" does a reasonable job of approximating Korean food, to the degree that my mother gives the book a thumbs up. Of course, no single book could encompass all of the culinary arts of a people -- it would be absurd certainly to think that of a single French or Spanish cookbook, for instance -- and for such a tiny country, Korea (both in this case) is at least as diverse as that other tiny country, England, from which we never seem to tire of exploring. "The Korean Table" is a hard cover text, not very thick but with essential recipes and lovingly illustrated with color photos on slick paper. If you follow its recipes, you'll discover many flavorful dishes, many traditional, though be warned, too, that the ingredients you will have on hand, grown in foreign soil and with different techniques, will still differ from anything you'll find in the home country.

Lots of great recipes, but simplified. I have two other really great Korean Cookbooks, award winners, but this one is really easy to read, lots of variety and most ingredients are available at most supermarkets if you are in a "city". I love the chapter on the Salad, Kimchi and Sides, about anything can be pickled or brined. The initial chapter on the sauces alone are worth the price of the book! Of course you do have to be stocked with some Asian staples, like Korean hot pepper paste, sesame oil, roasted sesame seeds, sweet soy sauce, miso, Korean hot pepper power and seeds(different then the American version-I didn't believe it until I tried it), chili garlic paste, among others. But once you are stocked up, this stuff lasts a long time! I've made good number of the dishes that have turned out great, so this is my new go to book!

I originally purchased this for a friend, but before giving it, I decided to try a couple recipes. They were actually really good. I enjoyed the seasoned bean sprouts a lot! I even asked a Korean co-worker if it looks good. She said that the ingredients are correct, however, it looks "very pretty". I guess the author, being a restaurant owner, that's why all the recipes look really nice. I was told that as long as you have green onion, garlic, coarse red pepper, dark sesame seed oil, roasted sesame seeds, and a little bit of soy sauce, you can pretty much cook any Korean dish. As for making kimchi soup, it's not very spicy, so I suggest if you have a need for the spicy stuff, try chili paste. So, I did purchase a book for myself, and I'm enjoying it a lot. Also, there are good websites in the back of the book where you can purchase Korean ingredients. A very handy addition if you don't live around an area with Korean products. ^_^

After reading the reviews on most of the Korean cook books available on Amazon, I decided to go with this one. I'm a Korean American born and raised in Texas marrried to a Korean man born and raised in Korea. Needless to say, I found the need to learn how to cook more Korean dishes. I had a couple of recipes up my sleeves already, but that obviously wasn't going to be enough for a man that was going to be missing his homeland food terribly now that he's living in Houston. Yes, there are a few very good Korean restaurants in Houston, but we can't be eating out all the time! I was hoping this book would be perfect for a novice like me, but I ended up being quite disappointed. The illustrations are great, but the recipes are not all the most authentic. Some of the dishses my husband had never even heard of. Many of the recipes seem to be "westernized." I still think this would be a great book for a beginner, but not for someone who is looking for authentic Korean recipes.

I love the wide variety of recipes and that the items are not hard to find - and easy substitutes can be used. I first borrowed it from the local library to be sure I would enjoy it enough to purchase. My only personal gripe is that many of the recipes call for sugar. For those avoiding sugar be aware or ready to use substitutes. I substitute when I can with honey or omit entirely which often changes the flavor and sometimes texture. I've chosen to avoid refined sugars because they give me acne likely due to digestion problems. Clearly this is only a personal issue on my part and not reflective of the great recipes in this book.

I think that a warning should be provided when a cookbook is an "Americanized" version of a foreign cuisine. I tried a couple of recipes and they were very watered down. The essential flavors were there but in authentic Korean cooking it can be quite bright and flavorful (frequently downright bold and in your face). I asked my mother about the fried asparagus recipe in the book and she said that she had never heard of it before, nothing made it uniquely Korean (however I have had a similar dish of fried green beans at P.F. Chang's). My mother is Korean so she and all of my relatives on her side provide the comparison. I also live near a thriving Korean community and have great access to ingredients so I thought that I would practice and surprise my relatives but this won't impress. They would rather have one of my hamburgers if they want American cuisine. You have been warned.

This is a very attractive and well designed book. Like many people I usually just go to the internet to look up recipes, but after enjoying Bibimbap at a local Korean restaurant I was interested in learning more about the Korean eating experience. That restaurant experience was shared with my foodie son,and this book and a stone bowl and some ingredients will make a great next Christmas gift!

I've always been interested in Korean food even though I'm not Korean myself, so I bought this book to give Korean cooking a try. I've had about ten recipes from this book, including some barbecue dishes, the eggplant, spinach, and bean sprout side dishes, and the kimchi stew. I've also read a few of the other reviews saying that the food here isn't truly authentic Korean food. Even so, I'll put my take on this. Pros: The beef barbecue dishes are absolutely wondrous! The first time I ever had it was when a friend's mom (from Korea) made the same recipe, and the recipe in this book was an exact replica! I remember falling in love with the dish when I had it back then, and I had the same feeling when I made this for myself. For others who want to try this, make sure you leave the beef in the marinade overnight, as the beef will be packed with flavor the next day. Also, it doesn't say in the book, but I also used LA style ribs (called kalbi). They're cut into medium-thin slices across the bone, not along the bone, and somehow I found the beef packs more flavor from the marinade that way. You can find this in Korean groceries, or if you don't live near one, ask your local butcher to slice the meat through 3 bone ribs into 1/2 inch slices. Also, although I didn't find the bean sprout dishes to have as much flavor as I expected, the spinach and eggplant side dishes were wonderful! I never had the original, but I found them delicious nonetheless. Also, the seafood porridge really hit the spot! It's my backup when I'm too lazy to make breakfast in the morning, I make it the night before and heat it up the next morning. Cons: I've had to make minor adjustments with the sesame oil amounts in many recipes since I haven't been able to find dark sesame oil, and I also had to make some minor adjustments with some other basic ingredients in order to make some dishes more flavorful, but you can easily change the amount of spices to fit your tastes. Also, the kimchi stew didn't taste as flavorful as the kimchi stews I've had in Korea when I visited a few summers ago, and the meat wasn't cooked to how I liked when I followed the recipe, so in the end I cooked the meat separately before adding it to the stew. Nevertheless for those who cannot handle a lot of spicy flavors this should suit your palette anyway. Also, there are some iconic Korean recipes that aren't in this book, such as spicy rice cakes (ddeokbokki), kalguksu (a kind of noodle soup), and ddeokguk (rice cake soup), so I was a little sad since those three recipes are some of my favorite Korean dishes. In the meantime, I'm going to try a few more recipes from this book, and I can definitely say it's a wonderful introduction to cooking your own Korean food.

One reviewer recently mentioned that her biggest complaint was that this book didn't have more traditional recipes. Having grown up on Korean food, I don't fully disagree with her opinion, however, there are several "traditional" recipes to satisfy any Korean, and in addition, there are several other recipes that I found to be a wonderful compliment to modern Korean cuisine. While some of these recipes are not common or "traditional," they do show the wide variety of styles that are found in Korean cooking today! These recipes do, in my opinion, retain the "traditional" foundations of Korean cooking, especially with regards to flavor, and they simply take things a step further by adding some modern dishes, such as Korean style hot wings, etc. Also keep in mind that there are regional variations to Korean food, and the recipes in this book reflect this as well. If you are looking for only true "traditional" Korean cuisine, then you might be better off looking for a book that provides you recipes based on Korean Court dishes... Otherwise, this book is absolutely wonderful with delicious, easy to make recipes, unlike traditional Korean Court dishes which are often very labor intensive! I highly recommend this book to anyone who has an interest in Korean cuisine, especially to beginners of Korean cooking. As I previously mentioned, the recipes are quite simple with ingredients that are easy to find, and it also does a good job covering the core basics of Korean cuisine, especially the sauces!! I really applaud the creators for also being different by adding some recipes that highlight the diversity of true Korean cuisine today!

amazing! everything tastes great!

Now that Americans have discovered Korean culture and cuisine, westerners are rushing to cash in on the craze, as always adopting others' practices as their own. In some cases, the results are crass commercialism, along the order of appropriating items during the colonial period, when overall culture was rejected in favor of the bits and pieces that could be made western and marketed without the pesky need for respect or authenticity. In this case, "The Korean Table" does a reasonable job of approximating Korean food, to the degree that my mother gives the book a thumbs up. Of course, no single book could encompass all of the culinary arts of a people -- it would be absurd certainly to think that of a single French or Spanish cookbook, for instance -- and for such a tiny country, Korea (both in this case) is at least as diverse as that other tiny country, England, from which we never seem to tire of exploring. "The Korean Table" is a hard cover text, not very thick but with essential recipes and lovingly illustrated with color photos on slick paper. If you follow its recipes, you'll discover many flavorful dishes, many traditional, though be warned, too, that the ingredients you will have on hand, grown in foreign soil and with different techniques, will still differ from anything you'll find in the home country.

Lots of great recipes, but simplified. I have two other really great Korean Cookbooks, award winners, but this one is really easy to read, lots of variety and most ingredients are available at most supermarkets if you are in a "city". I love the chapter on the Salad, Kimchi and Sides, about anything can be pickled or brined. The initial chapter on the sauces alone are worth the price of the book! Of course you do have to be stocked with some Asian staples, like Korean hot pepper paste, sesame oil, roasted sesame seeds, sweet soy sauce, miso, Korean hot pepper power and seeds(different then the American version-I didn't believe it until I tried it), chili garlic paste, among others. But once you are stocked up, this stuff lasts a long time! I've made good number of the dishes that have turned out great, so this is my new go to book!

I originally purchased this for a friend, but before giving it, I decided to try a couple recipes. They were actually really good. I enjoyed the seasoned bean sprouts a lot! I even asked a Korean co-worker if it looks good. She said that the ingredients are correct, however, it looks "very pretty". I guess the author, being a restaurant owner, that's why all the recipes look really nice. I was told that as long as you have green onion, garlic, coarse red pepper, dark sesame seed oil, roasted sesame seeds, and a little bit of soy sauce, you can pretty much cook any Korean dish. As for making kimchi soup, it's not very spicy, so I suggest if you have a need for the spicy stuff, try chili paste. So, I did purchase a book for myself, and I'm enjoying it a lot. Also, there are good websites in the back of the book where you can purchase Korean ingredients. A very handy addition if you don't live around an area with Korean products. ^_^

After reading the reviews on most of the Korean cook books available on Amazon, I decided to go with this one. I'm a Korean American born and raised in Texas marrried to a Korean man born and raised in Korea. Needless to say, I found the need to learn how to cook more Korean dishes. I had a couple of recipes up my sleeves already, but that obviously wasn't going to be enough for a man that was going to be missing his homeland food terribly now that he's living in Houston. Yes, there are a few very good Korean restaurants in Houston, but we can't be eating out all the time! I was hoping this book would be perfect for a novice like me, but I ended up being quite disappointed. The illustrations are great, but the recipes are not all the most authentic. Some of the dishses my husband had never even heard of. Many of the recipes seem to be "westernized." I still think this would be a great book for a beginner, but not for someone who is looking for authentic Korean recipes.

I love the wide variety of recipes and that the items are not hard to find - and easy substitutes can be used. I first borrowed it from the local library to be sure I would enjoy it enough to purchase. My only personal gripe is that many of the recipes call for sugar. For those avoiding sugar be aware or ready to use substitutes. I substitute when I can with honey or omit entirely which often changes the flavor and sometimes texture. I've chosen to avoid refined sugars because they give me acne likely due to digestion problems. Clearly this is only a personal issue on my part and not reflective of the great recipes in this book.

I think that a warning should be provided when a cookbook is an "Americanized" version of a foreign cuisine. I tried a couple of recipes and they were very watered down. The essential flavors were there but in authentic Korean cooking it can be quite bright and flavorful (frequently downright bold and in your face). I asked my mother about the fried asparagus recipe in the book and she said that she had never heard of it before, nothing made it uniquely Korean (however I have had a similar dish of fried green beans at P.F. Chang's). My mother is Korean so she and all of my relatives on her side provide the comparison. I also live near a thriving Korean community and have great access to ingredients so I thought that I would practice and surprise my relatives but this won't impress. They would rather have one of my hamburgers if they want American cuisine. You have been warned.

This is a very attractive and well designed book. Like many people I usually just go to the internet to look up recipes, but after enjoying Bibimbap at a local Korean restaurant I was interested in learning more about the Korean eating experience. That restaurant experience was shared with my foodie son,and this book and a stone bowl and some ingredients will make a great next Christmas gift!

So far I have made about six recipes out of this book and they were all delicious. The authors explain the key ingredients in the beginning of the book and tell you where they can be purchased. most of the ingredients can be found at the local grocery.

After reading most of the reviews, I decided to buy the book and I am very pleased that I did it. The instructions are easy to follow and the flavoring is to my liking. I would highly recommend this book to others. The first dish I tried was Japchae. Finding the specified ingredients (e.g. Korean vermicelli) was a challenge so I experimented with similar products, improving my cooking skill along the way.

I was looking for an introductory cookbook to Korean cuisine, and this fit the bill perfectly. The recipes are short, the ingredients listed are easy to get my hands on, and as a beginner type cook, I feel the length of the recipes are just right. Glad I found this book.

My son has been dating a wonderful young part Korean woman. She has been recently started heavily appreciating her heritage. I bought this cookbook as a gift for her as well as some of the staple items the cookbook suggests. She has really appreciated the cookbook and been making some wonderful tasteful meals. This is a very nice addition to her kitchen.

I suggest this cookbook for people who do not like overly complicated recipes. The ingredients list is simple and easily accessible and the recipes turn out delicious. All the recipes seem feasible within 30 minutes because you prepare and store jars of the sauces that are used to cook the dishes. I have made the Jap Chae (Korean Vermicelli Noodles) for a potluck and it was devoured!

Once you have lived in Korea and eaten many of the dishes it becomes apparent that one needs to learn how to prepare many of the wonderful side dishes. This book is the best I have found. It is well written and has high quality photos to show what the dish is. (nice when you cant remember the correct name but know what it looks like)

With clear, easy instructions and great photographs, this book is a wonderful way to start cooking simple, homestyle Korean cuisine. The chapter in the front on make-ahead & store sauces was the best part as it's a huge time saver. The Korean hot wings & kimchi jigae were delicious, but I didn't think the various side dishes or pork ribs were as flavorful as in restaurants.

Easy to follow recipes that taste great. We use it regularly in preparing our Korean cuisine. Love it! Do try it, you too may enjoy it as much as we do.

Recipes are easy to understand and make. Recommend for anyone as their first and only authentic Korean cookbook.

A great first book on Korean food and cooking to have! It covers all the basics which are sorely needed when making Korean dishes for the first time or anytime after because it covers all the spices and sauces used to flavor dishes.

Great book for anyone getting into Korean cooking. The recipes for sauces, kimchi paste and stocks are worth the price of the book alone. This book really covers all the basics alongside fairly easy to prepare foods that will truly inspire you to cook.

Nice book, I gave it as a gift, not sure how the recipes are.

Everything came perfectly fine it's just the recipes aren't all that great.

This recipe book is everything. The layout is wonderful and easy to understand. It had great recipes for entrees, soups and sauces as well as how to ferment vegetables.

I love how they taught me how to make Japchae. However, it took me 4+ hours to prepare it! But it was good in the end. I would recommend this cookbook if you have a lot of time to dedicate to the Korean cooking.

Excellent Book. Definitely one of the better Korean cookbooks I've found.

Having made a few recipes from this cook book, they don't taste as authentic as when I have eaten them at Korean restaurants, etc. Perhaps I am biased as my mom is Korean and all of her dishes are much more flavorful than these.

Well photographed. I've bookmarked a few recipes to try.

After living in Korea for over 3 years, it has been difficult to live without Korean food. This book is fantastic! It has pretty much every food we encountered while in Korea and the recipes can be duplicated with ingredients readily available in the US.

Easy to follow and good recipes!

for me this is another good cookbook, while I am learning Korean and learning all about the Korean heritage , I find the foods to be really good. cant wait to try more recipes from this book.

My mother-in-law is korean, has been teaching me Korean foods, For her b-day thought to surpise her with a full korean dinner using recip ies that she has not shown me yet. Results: Fabulous mom really impressed!!!

I just did a Korean dinner for 6 using recipes from this book and everything turned out perfect. This is a great cookbook for those new to Korean cuisine.

This is my second Korean cook book. I love the information about ingredients, clear instructions, and photos. It has a nice collection of pastes and sauces for seasoning that are working well for me.

I gave this book to my newly wed daughter. She haven't had chance to cook with it but I her mom love the book

Bought this as an anniversary present for my husband. He sat down and read it from to back immediately. Love the recipes and all the information in it! GREAT BUY!!!

This book really showed me how to prepare vegetables in a new way and also how to peel garlic by just soaking it in water.

I always love the The Korean table full of excellent food plus surrounded by friends and family. Its a excellent book ^__^

I just got the book so I haven't had a lot of time to try out recipes, but I'm a little surprised that a book subtitled "From Barbecue to Bibimbap" doesn't have a bibimbap recipe in it. I guess I'll just use google next time instead of wasting money on a cookbook.

I bought this as a Christmas gift. The illustrations are nice and the recipes are easy to follow. The gift recipient was thrilled with her gift!!!

I really love this book, can't wait to try the items in this book, it tells you how to make their sauces. Kimee, side dishs,chicken stock,and beef.

easy to understand and know I have a way of learning how to make what I enjoy eating Thank you

Excellent. Terrific recipes accompanied by outstanding photographs of the finished dish. Most recipes are quite savory; few are rip the skin off your lips fiery hot. If you like or are interested in Korean dishes I highly recommend.

Directions curtailed for westerners, as well as measurements. Most traditional dishes are included.

Great book for my Korean wife. She loves it and has used it a lot. Many great recipes for her to make and try.

Awesome recipes! Bought two one for myself and for my brother we boh enjoy using it!

item as described, great recipes, good experience with this seller

Nice cookbook. Solid recipes. Pretty pics.

I love the simple but yet very authentic recipes this book contains !! You will not be disappointed if you purchase.

Love it!!

I cook all the time, this book is made so simple for everyone. And book is so small you can travel with this book.

great practical items that are easy to make

Great recipes

Recipes , am looking for better Korean dishes from a known Korean chef

It was good but did not include everything that I was looking for.

Excellent with photos to matchex

Great recipes, easy to follow!

Very fast delivery. All good.

Good easy to follow recipes.

Was a gift.

Good book

A++++

The recipes are simple but tasted great- Very easy to use- Good for any beginner to Korean cuisine-

YUM

Thank you!

this is a great cookbook for fans of korean food. it has lots of pictures which is always helpful, and what i think is a bonus is that it has a chapter explaining how to make all kinds of korean sauces!! also it has another entire chapter just for korean "side dishes" alone, (for anyone who's had korean food before, it's the small side dishes they always give you before the meal) and for me that was also great, b.c I'm not korean, and sometimes you stare at these 'side dishes' and wonder what they are.. the rest of the book also includes some recipes for korean hot pot, and other noodle and rice dishes. My only complaint about this book is that most (not all) of the portions made in this cookbook are a bit big; most of them "serve 4" or more. otherwise this book is a must have if you love korean cuisine.

Great book for those who want to learn how to cook Korean cuisine. As a half Korean who never learned how to cook the cuisine till I had my own kids I can honestly say these recipes are authentic and taste real good. Just like my mom's cooking. They are easy to follow and have all the basics covered, as well as some of the more advanced recipes, a little something for everyone so those with a basic knowledge won't get bored and those who are clueless like I was can really copy all of their um-ma's home cooking.

I've been using this book for a few weeks, although so far I haven't made it past the soups! The kimchi stew, clam and tofu soup, and ramen and dumpling soups are REALLY good. The sauces/pastes incorporated into many recipes are easy to prepare ahead. I appreciate that the author gives recipes for a small portion and also a large portion to be made in bulk and stored in the fridge. Once you make several of the basics ahead of time, the actual recipes can be thrown together in less than 30 minutes. I can't wait to try the dolsot bibimbap as this is my favorite dish to order in Korean restaurants. I'm fortunate in that I live in an area of the country with a large Korean population (Atlanta) so I have access to Asian grocery stores which stock every kind of ingredient imaginable. If you aren't privy to an international grocery store, you'll probably have to order some of the ingredients online. It's worth it, however IMO. Great, easy-to-use cookbook with helpful photos and "stories" alongside each recipe. Highly recommended for anyone wanting to taste Korean food at home.

The basics chapter, which kicks off this attractive and practical book, is a confidence booster. Simple base sauces and spice pastes which last for months allow the home cook to whip up kimchi or mouthwatering barbecue at a whim (plus a day for marinating). A sample meal might include Barbecued Ribs or Hot Wings or Whole Baked Fish (simply seasoned with Red Pepper Paste, made ahead and handy in the fridge) or Kimchi Hot Pot; Cucumber and Grilled Eggplant (pan-fried eggplant with raw cucumbers in a soy-scallion sauce), or Seasoned Bean Sprouts; Potato and Basil pancakes (also served with soy-scallion dipping sauce) or Kimchi Pancakes; Sticky Rice with Dried Fruit and Nuts, or Korean Fried Rice; and Garden Ripe Tomatoes Drizzled with Honey for dessert. Organized by course, using ingredients found in the local grocery and accompanied by luscious photographs, these 100 recipes are easy and exotic, many taking only a few minutes to prepare. A user-friendly introduction to a lively cuisine.

Got this book from library first and used it so much I decided to buy it. It's rare that I want to make every recipe in a cook book, but that's the case here. I wanted to learn about Korean food and, living in Los Angeles, I have access to a rich, authentic Korean community. I use this book to guide me in Korean markets. The recipes are easy to follow, they always work and they're very tasty. For anyone who wants to expand their cooking repertoire to include this great cuisine, I recommend this book. (Also, compared it to others in the library and this was my favorite.)